Citrus Salmon & Smashed Fingerlings
Call it Salmon en Papillote if you’re feeling fancy, but this technique is simpler than it sounds. This recipe gets so much great flavor from creating a little paper steaming pocket. Lemon and herbs soak into the beautiful salmon and all the moisture stays inside the delicious little packet. Smashed fingerling potatoes can never be wrong. Join us!
Salmon en Papillote with Smashed Fingerlings
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
- For the Salmon:
- 4 salmon filets (about 6 oz each)
- Fresh dill, chopped
- 1 lemon, thinly sliced
- 2 garlic cloves, thinly sliced
- White wine or vegetable broth
- Salt and black pepper
- Olive oil
- Parchment paper
- For the Smashed Fingerlings:
- 1 lb fingerling potatoes
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon garlic powder
- Salt and pepper
- Olive oil
Instructions
- Prep and Bake the Salmon: Preheat your oven to 400°F (200°C). Cut large parchment squares. Place each salmon filet on a square. Season with salt, pepper, dill, and garlic slices. Add lemon slices on top and drizzle with a tablespoon of white wine or broth. Fold the parchment to create sealed packets. Bake for 12–15 minutes depending on filet thickness.
- Make the Smashed Fingerlings: Boil fingerling potatoes in salted water until tender, about 15–20 minutes. Preheat oven to 425°F (220°C). Drain and slightly cool the potatoes. Place on a baking sheet and gently smash each. Drizzle with olive oil and season with rosemary, garlic powder, salt, and pepper. Bake for 20–25 minutes until crispy and golden.
- Serve: Plate the salmon by carefully opening each parchment packet. Serve alongside the crispy smashed fingerlings.
